Description
These Peanut Butter Ice Cream Bars are a delightful treat for peanut butter lovers. Creamy coconut milk, smooth peanut butter, and vegan yogurt create a luscious ice cream filling, coated in a rich layer of dark chocolate and peanut butter. Finished with a sprinkle of sea salt, these bars are a perfect balance of sweet and salty.
Ingredients
Units
Scale
Ice cream
- 180 g (7.05 oz) chilled canned full-fat coconut milk
- 100 g (1/2 cup) smooth peanut butter
- 60 g (1/4 cup) vegan yogurt
- 60 ml (1/4 cup) pure maple syrup
Coating
- 100 g (1/3 cup) smooth peanut butter
- 140 g (4.95 oz) dark chocolate
- sea salt to garnish
Instructions
- Ice cream – Place ice cream molds on a tray. Blend all ice cream ingredients until smooth. Pipe or spoon mixture into molds, insert lolly sticks, and freeze for 4-6 hours.
- Coating – Melt peanut butter and dip frozen bars. Melt chocolate, dip bars again, and freeze. Serve or store in the freezer.
Notes
- Refrigerate coconut milk cans overnight and use only the cream. Choose high-yield coconut cream brands.
- For miniature bars, prepare extra chocolate and peanut butter for coating.
- Experiment with different nut butters or nut-free alternatives like sunflower seed butter.
- If you don’t have molds, use a loaf pan for a different shape.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
